This recipe for White Wedding Cake Cupcakes is one of the most popular recipes on RecipeGirl.com. These are seriously simple to make – you’ll be shocked! But they turn out the best cupcakes. They’re so good!
Watch the video showing you how to make White Wedding Cake Cupcakes, then scroll to the very bottom of this post to print out the complete recipe so you can make these at home.
What supplies do you need to make Wedding Cupcakes?
If you’re looking for the right supplies to make these cupcakes, here are my suggestions (these are affiliate links to Amazon):
- 12-cup muffin pan
- My suggestion for the cupcake liners is to visit a local baking supply shop where you live. They should carry a good, white liner that won’t have the cupcake turning out greasy.
- Edible sugar pearls
- large plastic disposable pastry bags for piping the frosting
- For icing the cupcakes, I recommend trying either the Wilton Open Star 1M tip or the Wilton Closed Star 2D. Both of these you can usually find at craft or baking supply stores. Or just order a whole decorator tip kit and try out different ones!
- These disposable cupcake boxes are great… because you can bake and decorate your cupcakes, then store them in the boxes and refrigerate them overnight!
This White Wedding Cake Cupcakes recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream) and How to Make Wedding Cupcakes.
Go there for all of the answers to your questions about details on what tips were used for the frosting etc.
I’m not usually one to use a boxed cake mix and doctor it up. I’m much more accustomed to using entirely homemade recipes.
But these turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting. It’s crazy, but it’s true!
Tips for baking the best White Wedding Cake Cupcakes:
As you can see from the photo, the cupcakes lay pretty flat on top and don’t rise into a mound like some cupcakes. This is a good thing, actually.
You want those cupcakes to have a flat layer so there is a nice, flat base for piping frosting on top.
Don’t fret if the tops of the cupcakes appear to be slightly moist. That’s okay! Just cover them with your buttercream frosting, and all will be fine.
For best results, look for white cupcake papers from a real baking supply store. They’ll have the best products, and that is where I buy the papers that I use.
This recipe has been pinned more than one million times by RecipeGirl readers, and the recipe has been made by thousands and thousands of people.
I receive so many happy emails from brides who chose to use this recipe for their wedding. It’s that good!
Can you bake a cake with the White Wedding Cake Cupcakes Recipe?
Yes! This recipe can also be used to make wedding cake. I made cupcakes for the wedding- plus a mini cake for the bride and groom to take home and keep.
I used the same Wedding Cupcake Buttercream for the cake too. It pipes beautifully! See the links below for the Wedding Cake and Wedding Cupcake Buttercream links!
I’ve made larger cakes by doubling the recipe, and I’ve made mini cakes– as pictured.
If you have additional questions, it might be helpful to read through the comments below the recipe– you might find the answers you are looking for 🙂
As with using any recipe for an important occasion, my best advice is to test this recipe out and see how you like it before you make it for the big day. Frost the cupcakes and everything!
Then you’ll know if this recipe is for you.
Here are a few links that may be helpful to you:
- How to Make Wedding Cupcakes (a post showing you how I made them for a wedding)
- Wedding Cupcake Buttercream (the best frosting recipe for these cupcakes)
- Chocolate Wedding Cupcakes
- White Wedding Cake
White Wedding Cake Cupcakes
Ingredients
- One 15.25-ounce box white cake mix
- 1 cup all purpose flour
- 1 cup granulated white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large egg whites
Instructions
- Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
- In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
- Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Notes
TIPS:
- Recommend: Most companies have downsized the size of their cake mix from 18.25 to smaller. Some readers have made this recipe as indicated using the smaller size mix and still had great success. Others bought a 2nd mix and added in the missing ounces to the first box. It's up to you on what you want to try. I've had success with making this recipe as-is with the new, smaller cake mixes. Reading through some of the comments on the post may help...
- You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
- Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
- Using a spring ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
- You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am planning to make these for my sons wedding. I am making the white cupcakes and also the chocolate ones. Both with the white recipe. To do the buttercream frosting on the chocolate cupcakes do you just add coco?
I’d look for a good chocolate buttercream recipe.
These are THE BEST cupcakes. Made a double batch for a wedding shower and received rave reviews. The extras lasted a week in my fridge. Thank you!!
Going to try the chocolate version next.
This recipe has been around for ages! So so so good. If you google Wilton WASC recipe you will see a link to their forum. Every question under the sun has been tossed around there. From different flavors, cutting recipe in half/doubling to the size of the new mixes, etc. They are all (mostly) very experienced bakers. This has been my go to cake recipe for a long time now. I freeze my cake layers in plastic wrap always a few days before. It just does something to them. Everyone always raves about this recipe. So if you need some answers that you couldn’t find here check out the Wilton forum.
I made these this week for my daughters bridal shower (and your buttercream frosting). These were the best, and most beautiful, cupcakes I have ever tasted. Thank you so much! This recipe is a keeper for me!
Question … can I use cake flour instead of all-purpose?
thanks!
No, cake flour is not interchangeable with All Purpose.
Someone was asking about making this at high altitude. We live near Boulder, CO. I used a 15.25 oz cake mix, just shy of 1.5 cups water, split the sour cream between vanilla yogurt and sour cream,(just used what I had of each) and added 1 tsp almond extract. I used 1/2 cup boxed egg whitesto replace the 4 egg whites. I made 5 six inch layers and a dozen cupcakes. We weighed the 6 ounce cake pans and they were about 321 grams.
We made a pink ombré layer cake using Gel food coloring and this recipe held up well to all the extra mixing to get the different shades of pink. It is extremely moist.
Honestly this is the perfect density for a cupcake. It will hold up a nice swirl of icing perfectly. I used a box of red velvet cake mix and followed the recipe here except I added a tablespoon of cocoa powder and a tablespoon of red food colour to ensure that the colour stayed perfect. Thank you for this recipe!
I made these for my wedding and for many birthdays. Everyone is amazed that it’s from a box. They stay moist for several days too. Although, they usually get eaten quickly .
Can you use milk 2% instead of water? If so,do you use the same amount or more/less?
My guess is that it will turn out a heavier cupcake with milk.
I have noticed there isn’t much discussion on the use of almond extract. How does this affect the flavor? WIll it make it richer or give it an odd taste?